Creamy Low-Fat Sesame Ginger Salad Dressing
Prep time
Total time
  • 1 12-ounce Package Soft Silken Tofu (such as Mori-nu – sold in shelf-stable packages)
  • 4 Teaspoons Sesame Oil
  • ¼ Cup Rice Vinegar
  • 2 Tablespoons White or Light Miso (for gluten-free, be sure to use a soy-, rice-, or chickpea-based miso)
  • 1-inch Chunk of Fresh Ginger
  • 2 Tablespoons Maple Syrup
  • ½ Teaspoon Salt, or to taste
  • 2 Tablespoons Water, or more to thin as desired
  • Toasted Sesame Seeds for Garnish, optional
  1. Place the tofu, sesame oil, rice vinegar, miso, ginger, maple syrup, and salt in your blender, and whiz until smooth (just 30 to 60 seconds).
  2. Add water, 1 tablespoon at a time, until it reaches your desired consistency.
  3. Drizzle over salad, and garnish with toasted sesame seeds (see below), if desired.
To toast sesame seeds, heat them in a skillet over medium heat, shaking the pan occasionally. Cook them for just a few minutes, or until they begin to look golden and smell fragrant. Keep a close eye, as they go from toasted to burnt rather quickly!

Diet type: Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Wheat free, Refined Sugar free, Low fat
Nutrition Information
Serving size: 8 servings or 2 cups
Recipe by Go Dairy Free at